I was thinking of torting my cakes so I have 4 layers of cake and 3 of filling. I'm thinking this will set me apart from what is generally offered around here and give my cakes a higher perceived value. Anyway, I'm nervous the cake will shift, that it will be too tall for the box, etc etc. For those who have done this before, any tips? What has been your experience? Thanks for any help!

I always torte my cakes and have 4 layers. On occassion I have 3 like on my cinnamon crunch cake. People love it!! They go crazy for the height and # of layers. I am careful not to use any slippery fillings. Other than that I have never had any problems. I sometimes have to tape the cake box open a bit with a plastic wrap window because they are too tall. Check out my pics!

Berta

You can get 6" tall boxes (for cakes up to 14" I think) so that gets around that problem, and the sliding usually only happens when you've got slippery filling (like fruit or something thin) or if your cake is over 6" tall. Other than that, no problems!!!

Thank you for responding! Neat cakes too! That is definitely the effect I'm going for. In your experience, what fillings are too slippery for cakes?? I will defintely go for it on this cake!

I make caramel from sweetened condensed milk and without mixing it with buttercream it is much too slippery....I'd say anything with that melted caramel feel will be to slick. I even made an icing dam, and it was still sliding! I bought some bavarian cream from CK Products, but I have yet to try it. I will let you know if it is ok when I do.

A tip for you....I always freeze my cakes before I torte them. This makes them a bit firmer and easier to work with. I tort them when they are thawed but still cold.

Let me know if I can help out in any way! My email is [email protected]

Berta

Just make sure you dam your fillings with a ring of BC and you should do fine!

P.S. you can really have fun with this and use 2 or 3 different filling flavours in a cake ... i.e. simple white cake with one lemon curd filling, and two raspberry cream filling layers... YUM!

When I torte my cakes...I like to put a nice dam and mix my filling with some buttercream. You might practice with something like that.

Thanks for all the tips!!

traci and blittle6, I never thought of mixing some buttecream with the filling, what a neat idea. I torted a 4 layer a while back and even put a dam of icing and the cake buldged on me so I think if I had put some icing in my filling I proably could have avoided this, thanks for the tip